• 3/4 c. Blueberries
  • Pancake Batter:
  • 1 c. Flour
  • 1 T. Sugar
  • 2 tsp. Baking Powder
  • 1 c. Milk
  • 2 T. Salted Butter
  • 1 Egg
  • Glaze:
  • 2 tsp. lemon juice
  • 2 tsp. milk
  • 1/2 c. powdered sugar

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Little ones love pancakes, and they will love this Slow Cooker Lemon Glazed Blueberry Pancake – so yummy!

  1. In a medium-sized bowl, combine milk, egg and melted butter.  Whisk well.
  2. In a small, separate bowl, combine flour, salt and baking powder.
  3. Slowly mix dry ingredients into wet ingredients.
  4. Spray the bottom and sides of a 3.5-Quart Slow Cooker. (If desired, use a slow cooker line, but you’ll want to spray that, too!)
  5. Pour 1 cup of the prepared pancake batter in the bottom of the prepared slow cooker.
  6. Sprinkle the clean blueberries on top of batter (frozen is okay too.)
  7. Pour remaining batter on top of berries in the slow cooker.
  8. Cover. Cook on High for 1 hour (or until toothpick inserted in the center comes out clean).
  9. Use a knife to circle around (and loosen) the outside of the pancake. Flip slow cooker insert onto a plate to let pancake fall out onto a plate.
  10. Combine the lemon juice, milk and powdered sugar too create a glaze. If too runny, add more powdered sugar.  If too thick, dilute with a few drops of milk.
  11. Drizzle glaze over pancake just before serving.

Happy Crocking!

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Crock Pot Lemon Glazed Blueberry Pancakes - Nutrition

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